Loading...
Sensory characteristics and consumer liking of sausages with 10% fat and added rye or wheat bran
Improving the nutritional profile of sausages through the addition of dietary fiber might affect appetite, sensory characteristics, and liking differently depending on the fiber source. This study investigates the sensory characteristics and consumer acceptance of sausages with 10% (w/w) fat and add...
Na minha lista:
| Udgivet i: | Food Sci Nutr |
|---|---|
| Main Authors: | , , , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Blackwell Publishing Ltd
2014
|
| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4237483/ https://ncbi.nlm.nih.gov/pubmed/25473511 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.126 |
| Tags: |
Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!
|